Baking/Pastry Arts (Cert)

Certificate—26 credit hours
Curriculum Code 1323

This program prepares students for entry-level positions in the baking and pastry area of culinary arts.

Requirements

Course List

Code	Title	Credit Hours
Required Career Courses
26 credit hours as follows:
RTM-100	Food Service Sanitation	2
RTM-102	Quantity Food Production I	4
RTM-209	Baking/Pastry I	4
RTM-211	Baking/Pastry II	4
RTM-213	Artisan Breads	4
RTM-214	Chocolate & Confectionary Artistry	4
RTM-224	Cake Decorating	4
Total Credit Hours		26

SUGGESTED SCHEDULE

Plan of Study Grid

Semester 1		Credit Hours
RTM-100	Food Service Sanitation 1	2
RTM-209	Baking/Pastry I 2	4
RTM-214	Chocolate & Confectionary Artistry 2	4
	Credit Hours	10
Semester 2
RTM-102	Quantity Food Production I 3	4
RTM-211	Baking/Pastry II 3	4
RTM-224	Cake Decorating 3	4
	Credit Hours	12
Semester 3
RTM-213	Artisan Breads 4	4
	Credit Hours	4
	Total Credit Hours	26

¹

RTM-100 Food Service Sanitation is a 4 week course

²

RTM-209 Baking/Pastry Iand RTM-214 Chocolate & Confectionary Artistry are 8 week courses

³

RTM-102 Quantity Food Production I, RTM-211 Baking/Pastry II, and RTM-224 Cake Decorating are 8 week courses

⁴

RTM-213 Artisan Breads is a 4 week course and only offered in the summer session